Crockpotredbeanswithandouillesausage Recipes

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THE BEST SLOW COOKER BAKED BEANS (DAD'S RECIPE)



The Best Slow Cooker Baked Beans (Dad's Recipe) image

This recipe was handed down from my dad. I adjusted it to go into the slow cooker. It's a lot easier. Just set it and forget it.

Provided by Sandy Lafleur

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 17h10m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package dried navy beans
4 cups water, or more as needed
½ cup molasses
2 tablespoons brown sugar
1 teaspoon salt
¾ teaspoon dry mustard
⅛ teaspoon ground black pepper
¼ pound salt pork, thinly sliced
1 onion, sliced

Steps:

  • Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
  • Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
  • Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
  • Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
  • Cook on Low for 8 to 10 hours.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 54 g, Cholesterol 12.2 mg, Fat 12.4 g, Fiber 13.9 g, Protein 13.5 g, SaturatedFat 4.3 g, Sodium 508.2 mg, Sugar 17.4 g

RED BEANS WITH ANDOUILLE SAUSAGE



Red Beans with Andouille Sausage image

This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another type of smoked sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Number Of Ingredients 6

1 teaspoon vegetable oil
1 pound andouille sausage, halved lengthwise and cut into 1-inch pieces
1 medium onion, diced small
2 garlic cloves, finely chopped
1 bag (1 pound) dried, small red beans, soaked overnight and drained
Coarse salt and ground pepper

Steps:

  • In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.

Nutrition Facts : Calories 618 g, Fat 23 g, Fiber 20 g, Protein 41 g

PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS



Pasta With Andouille Sausage, Beans and Greens image

Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.

Provided by Vallery Lomas

Categories     weekday, pastas, sausages, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Salt and black pepper
1 pound rigatoni or any pasta with ridges
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces Andouille sausage, diced
1 shallot, minced
2 garlic cloves, minced
1 bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups)
1 tablespoon fresh thyme leaves
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup diced fresh tomato (from 1 large)
1/4 cup chopped flat-leaf parsley
1/4 cup thinly sliced chives
1 lemon, zested and cut into wedges, for serving
1/4 cup grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
  • Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
  • Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
  • Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
  • Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

SLOW COOKER RED BEANS & SAUSAGE



Slow Cooker Red Beans & Sausage image

Being from Louisiana, my go-to comfort food is red beans and rice. The Crock-Pot makes it so easy and the recipe reminds me of Sunday family dinners going back generations. Serve it as a slow-cooker side dish or make it a meal with hot buttered corn bread. -Lisa Bowie, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 13

1 pound dried red beans
1 tablespoon olive oil
1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, finely chopped
3 teaspoons garlic powder
3 teaspoons Creole seasoning
2 teaspoons smoked paprika
2 teaspoons dried thyme
1-1/2 teaspoons pepper
6 cups chicken broth
Hot cooked rice

Steps:

  • Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.

Nutrition Facts : Calories 283 calories, Fat 14g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 1534mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 27g fiber), Protein 25g protein.

CAJUN RED BEANS WITH ANDOUILLE SAUSAGE (CROCK POT)



Cajun Red Beans With Andouille Sausage (Crock Pot) image

From Sandra Lee Semi-Homemade Slow Cooker Recipes 2. I got this great cookbook from breezermom, my partner for Feb '09 Cookbook swap!

Provided by NELady

Categories     Pork

Time 3h8m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

1 (13 ounce) package cajun style andouille sausages, diced
2 (15 ounce) cans kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes (with onions and green peppers)
1/2 cup chopped green pepper
3/4 cup converted rice
2 cups vegetable stock
1 tablespoon cajun seasoning
salt and pepper

Steps:

  • In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
  • In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly.
  • Cover and cook on HIGH setting for 3 to 4 hours. Season with salt and pepper to taste.

RED BEAN SOUP WITH ANDOUILLE SAUSAGE (CROCK POT)



Red Bean Soup With Andouille Sausage (Crock Pot) image

Posting this for ZWT 2006 (French, Cajun & Creole region). I absolutely love red beans & rice though I make it my own weird way and when I found this recipe, I had to try it. I played with the spices some as it was rather bland the original way. I serve this kind of gumbo style with a scoop of cooked rice put into the bowls before I add the soup.

Provided by JanetB-KY

Categories     Ham

Time 4h55m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons butter
1 large sweet onion, diced
3 stalks celery, diced
1 small green pepper, diced
2 large garlic cloves, chopped
8 cups chicken broth
1 cup chopped ham or 1 smoked ham hock
1 1/2 cups dried kidney beans, soaked in cold water one hour, rinsed and drained
1 bay leaf
2 teaspoons cajun seasoning
1/2 teaspoon cumin
1 teaspoon chili powder
hot sauce
2 parsnips or 2 white potatoes, diced
1 sweet potato, diced
1 lb andouille sausage, cut into 1 inch pieces
salt and pepper

Steps:

  • Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
  • Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
  • Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
  • Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.

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